All posts filed under: Soup

Noodle Soup with Thai Red Roast Pork

The weather in Sydney this weekend has been awful with very high winds and torrential rain. It feels like winter has really arrived. Of course this  is perfect weather for heart warming soups, roast and casseroles. What a great excuse for comfort food! This soup is a perfect antidote to winter blues and just as good in summer as it has a light chicken stock base. You can really season this to your taste and leave out the fresh chillies if you prefer a less spicy option. You will need Thai Red Roast Pork for this recipe which will extend your preparation time if you are making yourself and not “cheating” and buying it at your closest Chinese BBQ store. Same goes for the chicken stock – of course homemade is always nicer but if you don’t have time or any frozen in the fridge then store bought is fine. It is good to fry the finely chopped garlic to  a crisp; and also roast and crush the peanuts, so that is out of the way …

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Boston Legal Clam Chowder

Monday brought a snow storm to Boston and with it the perfect weather for soups and comfort food. We had enjoyed the milder weather over the weekend, making hay while the sun shined and walking the Freedom Trail learning about Paul Revere’s heroic ride to warn the Patriots of the approaching British troops and all about Boston’s contribution to American Independence. But by Monday we were ready to hole up and take advantage of the weather to try out Legal Seafood down at the revitalised Seafront district for their renowned Clam Chowder. We had been assured by locals that despite being an ever expanding chain,the quality of food and service had remained and that this was the best spot to sample Boston’s acclaimed seafood. Located next to the fishermen’s pier and overlooking the harbour, Legal Seafood at the Seafront certainly puts one in the mood for fine dining, although more casual dining is also offered downstairs. This is by no means a cheap eats restaurant but at the same time prices for food and wine …

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Mussels in Thai Broth

An easy, healthy and delicious main courses or starter – can be served with crispy bread rolls or jasmine rice. Make sure you use fresh mussels. It’s all the better made using homemade Thai prawn stock(see recipe below) but bought fish or chicken stock will do if you are short on time. Prep time: 10 minutes  Cooking time: 10 minutes Ingredients: 1 kg of mussels, beards removed (do not use any broken mussels) 1 small brown onion finely diced 2 cloves garlic finely chopped 2 pieces ginger/fresh galangal finely chopped 1-2 hot red chillies chopped 1 teaspoon fish sauce 1 teaspoon sugar 6 coriander stalks and roots cleaned and chopped, leaves reserved for garnish thai basil for garnish 750 ml prawn or fish stock 2 tablespoons vegetable oil Method: Heat oil in large pot that has a tight fitting lid Add onions, garlic, ginger and chillies and sautéed over medium heat until onions are translucent Add coriander, stock, fish sauce and sugar Add mussels, fit on lid and bring stock to boil. Shake pan and …

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Javanese dining in Ubud – Warung Mendez Penestanan

After a wonderful Christmas eating lots of delicious traditional English and Australian food, we are now in Bali for a fortnight of feasting and relaxation up in the hills of Ubud. There won’t be too much cooking but certainly a lot of eating planned. We have been regulars to Bali over the last ten years and can’t help but feel instantly relaxed when we get here through the combination of the warm Balinese hospitality, heat of the tropical sun and diversity and quality of the food. This visit we are staying in the village of Penestanan on the edge of the rice fields, once quite a sleepy part of Ubud but which has now been populated with great cafes and restaurants, spas and villas. We started our first day here lazing by our pool before choosing to lunch at Warung Mendez, a restaurant specialising in Javanese cuisine. From tempting appetisers and soups to specials such as slow cooked goat’s leg and Tempe fried in a special spring onion batter, deciding on what to eat is …

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Snapper in Indian “Crazy Water” Broth

This dish is based on the Italian inspired recipes by Marcella Hazan and Neil Perry for “fish in crazy water”. Having previously made and enjoyed Neil Perry’s recipe, I had found the original light broth reminiscent of the texture of the South Indian soup known as Rasam that often accompanies meals. This version is of my own creation and includes the distinct aniseed flavour of star anise and the fruity sweet-sour flavour of tamarind. You can also easily play around with the combination of herbs and spices to suit your palette. This dish is perfect to serve with blanched spinach for a light and healthy dinner. Prep time: 15 minutes  Cooking time: 55 minutes Ingredients: 2 large snapper fillets with skin on 3 large, very ripe tomatoes 3 cloves garlic 3 red chillies 1/2 tspn sea salt small handful coriander leaves small handful mint leaves 1.5 tsp tamarind concentrate or 2 tspns tamarind juice 1/2 tsp turmeric 2 star anise 60ml olive oil 900ml water Method Place tomatoes in bowl of boiling water, then peel …

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Thai flavoured chicken and vegetable noodle soup

I’ve been feeling a bit under the weather with the flu and the only thing I felt like eating was a light but flavoursome chicken soup. This version of chicken soup combines Thai flavours like galangal and lemongrass with fresh green vegetables and poached chicken and is full of goodness but omits the traditional coconut milk which often features in Thai chicken soups like Tom Ka Ghai. Prep time: 5 minutes  Cooking time: 1 hour Ingredients Poached chicken and stock 4 thigh chicken fillets on the bone, skin and fat removed 1 carrot peeled and chopped in large pieces 4 celery stalks chopped in large pieces Large knob of fresh galangal peeled and chopped Large knob of fresh ginger peeled and chopped 1 stalk lemongrass bruised then chopped roughly 4 cloves garlic 4 stalks spring onions chopped roughly 1 red chilli chopped 2.5-3 litres water Soup 1/2 brown onion sliced finely 2 handfuls of honeysnap peas 5 button mushrooms sliced thickly 1 stalk bok choy finely chopped 4 cloves of boiled garlic retained from the stock …

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